1. In a heavy 10-inch skillet or shallow flameproof casserole, melt the butter over moderate heat. When the foam has almost subsided, add the onions and, stirring frequently, cook for 8 to 10 minutes, or until they are lightly colored.

2. Stir in the stock, freshly cooked or frozen peas, parsley, coriander, sugar, and ¼ teaspoon of salt and a few grindings of pepper and overlap the sausage slices around the edge of the skillet.

3. Bring to a boil over high heat, then reduce the heat to low, cover and simmer for 5 minutes.

4. Break 1 egg into a saucer and, holding the dish close to the pan, slide the egg on top of the peas. One at a time, slide the other eggs into the pan, keeping them well apart. Sprinkle them lightly with salt and pepper.

5. Cover the skillet and cook for 3 or 4 minutes until the egg yolks are covered with an opaque film and the whites are set. Serve at once, directly from the skillet.